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Mushroom Broccoli Pizza

 Mushroom Broccoli Pizza
"I wouldn't say I'm a vegetarian, but I do like meatless entrees," says Kathleen Kelly of Roseburg, Oregon. "Since I enjoy gardening, I often cook with homegrown veggies."
6 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 teaspoon olive oil
  • 1/2 teaspoon sugar
  • 1/2 cup King Arthur Premium 100% Whole Wheat Flour
  • 1/2 teaspoon salt
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • TOPPINGS:
  • 3 cups broccoli florets
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 cup pizza sauce
  • 4 plum tomatoes, sliced lengthwise
  • 1/4 cup chopped fresh basil
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup shredded Parmesan cheese

Directions

  • In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well.
  • Combine whole wheat flour and salt; stir into yeast mixture until
  • smooth. Stir in enough all-purpose flour to form a soft dough.

2 of 2

Mushroom Broccoli Pizza (continued)

Directions (continued)

  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a bowl coated with cooking spray, turning once
  • to coat top. Cover and let rise in a warm place until doubled, about
  • 1-1/2 hours.
  • Punch dough down. Press onto the bottom and 1 in. up the sides of a
  • 12-in. pizza pan coated with cooking spray. Prick dough several
  • times with a fork. Bake at 425° for 6-8 minutes.
  • Place broccoli in a steamer basket; place in a saucepan over 1 in. of
  • water. Bring to a boil; cover and steam for 5-6 minutes or until
  • crisp-tender. Transfer broccoli to a colander. Rinse with cold
  • water; drain and set aside.
  • In a nonstick skillet, saute mushrooms, onion and garlic in oil until
  • mushrooms are tender. Spread pizza sauce over crust. Top with
  • mushroom mixture, tomatoes, broccoli, basil and cheeses. Bake at
  • 425° for 12-14 minutes or until crust is golden and cheese is
  • melted. Yield: 6 slices.
Nutritional Facts: One serving (1 slice) equals 283 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 492 mg sodium, 39 g carbohydrate, 4 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.